Braised pig trotters is a traditional and classic delicacy in our country. Because pig trotters are not only rich in collagen, they are also anti-aging and have a very good effect on beauty and beauty, so they are very popular among everyone. Braised pig trotters

When cooking, you need to add a lot of ingredients, as well as spice packets. This can prevent all the sales from being scattered in the pot, and can quickly prepare the pig's trotters.

The specialty of the dish is braised pig's trotters, a typical traditional cooked meat product in my country. Pig's trotters are rich in nutrients and contain a variety of collagen. If eaten regularly, they have beauty and anti-aging health effects on the human body.

In addition, it has excellent palatability and unique flavor, and is deeply loved by everyone.

Method 1: 450 grams of pig's trotters, 38 grams of peanuts, 1 package of spices, and a little coriander.

1/6 teaspoon MSG, 19 grams rock sugar, 1 tablespoon soy sauce, 1/4 teaspoon sea mountain sauce.

≮Food recipe≯1. Cut the pig's trotters into pieces, scald them with water and take them out.

2. Boil the pig's trotters, ingredients, peanuts and spices over high heat for 15 minutes.

3. Put the cooked braised pig trotters into a large bowl and garnish with coriander.

Note: Haishan sauce is a sweet, spicy and five-flavored sauce. Its raw materials are mostly five spices, sugar, vinegar, chili sauce, starch, etc.

1. Raw material requirements: Choose fresh, uniformly sized pig trotters, and there must be no blood stasis on the surface.

2. Formula: First stew: 100 kg pig trotters, 8 kg salt, 1.2 sugar, 1.2 MSG, 1 soy sauce, 0.3 cooking wine, 2.5 Shisanxiang.

When re-halogenating, reduce the dosage appropriately according to the actual situation.

3. Processing technology (100 kg): Take 20 kg of fresh bones (pork leg bones), smash them and put them into a cooking pot with 30 kg of chicken racks (pay attention to clean them), then add 200 kg of water, boil slowly, keep for 30 minutes, and remove

Remove the dirt on the surface, then turn to 90°C and cook for 3 hours, remove the pork bones and chicken pieces, filter, and continue heating until the final soup weight is 150kg.

For marinating, first put 150kg of basic soup into the pot, add the spices prepared in the batching room and heat it to 100°C, then reduce the heat to low and keep it for 5 minutes, remove it, put in the spice bag, tie it up and put it into the marinated soup. (At this time, marinate

The soup must be filtered through a 100-mesh sieve), then add salt, white sugar, soy sauce, cooking wine, etc., dissolve, add the pig's trotters, put the pig's trotters into the pot, and cook the soup to 100°C to remove the foam on the surface of the stewed soup, and then control the temperature at 95°C.

Keep for 90--100 minutes (depending on the degree of ripeness of the pig's trotters, whichever is softer when pressed by hand).

Add MSG half an hour before serving. It is not allowed to add MSG in advance to prevent the loss of umami flavor.